Ingredients
- 2 x 180g Cyprus Style Garlic & Herbs Haloumi, sliced
- 1 tsp olive oil
- 1 large onion, diced
- 3 cloved garlic, crushed
- 2 medium zucchini, chopped into chunks
- 1 cup cauliflower, chopped into chunks
- 1 large eggplant, chopped into chunks
- 1 tbsp ras al hanout/Moroccan seasoning
- 500g fresh tomatoes, chopped
Mediterranean Tomato and Haloumi Bake
- Heat the oil in a large, lidded frying pan. Add the onion and garlic and soften for 5 minutes.
- Add the zucchini, cauliflower, eggplant and ras el hanout (Moroccan seasoning) and cook for a further 5 minutes until softened.
- Add the chopped tomatoes and salt and pepper. Cover with lid and let everything cook down for about 10 minutes.
- Preheat the grill to hot.
- When the sauce had thickened and softened, place haloumi on top of the vegetable sauce and brush (or spray) with oil.
- Place under the grill for about 5 minutes until the cheese is crunchy and golden.
- Garnish with fresh parsley or oregano and serve with crusty bread.
